Entree: Botswana – National Cuisine – Matemekwane (Hearty Botswana-style beef and leafy-greens stew served with maize porridge)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 2 medium onions, chopped, about 10 oz (280 g)
- 4 cloves garlic, minced
- 3 large tomatoes, chopped, about 14 oz (400 g) or 1 can (14 oz (400 g)) diced tomatoes
- 2 tbsp (30 ml) tomato paste
- 2 medium carrots, sliced, about 10 oz (280 g)
- 2 medium potatoes, peeled and cubed, about 12 oz (340 g)
- 8 oz (225 g) morogo, Swiss chard, or spinach, roughly chopped
- 3 cups (720 ml) beef stock or water
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) sweet paprika
- 1 bay leaf
- 1½ tsp (8 g) coarse salt, or to taste
- ½ tsp (2.5 g) black pepper
- 1–2 tbsp (15–30 ml) lemon juice (optional, to brighten)
- For pap (maize porridge) accompaniment: 1½ cups (180 g) maize meal (mealie meal) and 4 cups (960 ml) water plus salt to taste

Show original ingredient measurements

- 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 2 medium onions, chopped, about 10 oz (280 g)
- 4 cloves garlic, minced
- 3 large tomatoes, chopped, about 14 oz (400 g) or 1 can (14 oz / 400 g) diced tomatoes
- 2 tbsp (30 ml) tomato paste
- 2 medium carrots, sliced, about 10 oz (280 g)
- 2 medium potatoes, peeled and cubed, about 12 oz (340 g)
- 8 oz (225 g) morogo, Swiss chard, or spinach, roughly chopped
- 3 cups (720 ml) beef stock or water
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) sweet paprika
- 1 bay leaf
- 1½ tsp (8 g) coarse salt, or to taste
- ½ tsp (2.5 g) black pepper
- 1–2 tbsp (15–30 ml) lemon juice (optional, to brighten)
- For pap (maize porridge) accompaniment: 1½ cups (180 g) maize meal (mealie meal) and 4 cups (960 ml) water plus salt to taste

Instructions

1. Brown the beef: Heat oil in a large heavy pot over medium-high heat. Add beef cubes in batches and brown on all sides; remove and set aside.
2. Sauté aromatics: Reduce heat to medium, add onions and a pinch of salt, and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Build the stew: Stir in tomatoes and tomato paste, cook 2–3 minutes. Return beef to the pot. Add carrots, potatoes, bay leaf, coriander, paprika, stock, salt, and pepper.
4. Simmer gently: Bring to a boil, then reduce to low and cover. Simmer until beef is fork-tender, about 1½ to 2 hours, stirring occasionally and adding a little water if the stew becomes too thick.
5. Add greens and finish: Stir in chopped morogo (or spinach) and simmer 5–8 minutes until wilted and tender. Adjust seasoning and add lemon juice if desired.
6. Make pap while stew simmers: Bring 4 cups (960 ml) water to a boil with a pinch of salt. Gradually whisk in maize meal to avoid lumps, then reduce heat and simmer, stirring frequently, until thick and smooth, about 10–15 minutes.
7. Serve: Spoon pap onto serving plates, ladle Matemekwane over or beside the pap, and serve hot.